Summer Cocktails from Marcia Selden Catering

Summer’s in full swing, and the 4th of July is right around the corner.  We wanted to share our favorite and most requested cocktails of the season.  We’ve put the “Marcia Selden” spin on a few classics.

Watermelon Yuzu Margarita

2 oz. premium tequila

3 oz. freshly pureed watermelon juice

½ oz. fresh lime juice

½ oz. Yuzu juice

¾ oz. Cointreau

½ oz. agave syrup

Shiso Leaf (optional, omit if difficult to find)

Thin lime wheel garnish

2 tbs. salt mixed with 1 tsp. chili powder to rim the cup

Shake all the ingredients (except the lime wheel and salt mixture) well with ice and strain into a chilled cocktail glass. Rim the glass with salt chili powder mixture and garnish with a lime wheel.

La Rouge French 75

1 lemon

1½ oz. gin

¾ oz. blood orange juice

½ oz. simple syrup

1 cup ice cubes

2 oz. chilled Prosecco

Using a zester or paring knife, slice peel from lemon in long, thin spiral. Reserve lemon for another use and set peel aside.

In cocktail shaker, combine gin, lemon juice, and simple syrup. Add ice and shake vigorously for 20 seconds. Strain into chilled Champagne flute and top with sparkling wine.

Curl lemon peel around finger to create twist at least 6 inches long. Garnish drink with twist and serve immediately.

Red, White & Blue Sangria

2 bottles dry white wine (Sauvignon Blanc is good)
1 C. triple sec

3 C. club soda
1 C. blackberries, muddled
1 1/2 C. hulled and sliced strawberries
1 C. raspberries

2 white peaches, thinly sliced
1 sliced star fruit

Combine all ingredients except club soda in a pitcher and stir well. Cover and refrigerate for at least an hour or until well chilled. Add club soda before serving.